Shrimp and Grits started as coastal fuel — the kind of meal fishermen threw together before sunrise using whatever they had on hand. It wasn’t glamorous, but it was honest: warm grits, fresh shrimp, and enough butter to make the morning feel less brutal. Over time
As the years rolled on, Southern cooks realized they could dress the dish up a bit—add bacon, add cheese, add spices, add whatever made the day better. Shrimp and Grits evolved the way all great Southern dishes do: slowly, stubbornly, and with a whole lot of opinions along the way. Eventually it wandered west, crossed into Texas, and discovered a place where comfort food doesn’t just get appreciated—it gets celebrated like a state holiday.
Texans took one look at Shrimp and Grits and said, “Yeah, we can make that louder.” And they did. Texas cooking has a way of turning simple dishes into full‑blown events. We don’t just sauté shrimp—we season them like they’re about to headline a rodeo. We don’t just make grits—we make grits that could hold their own against brisket in a popularity contest. That’s the spirit your recipe carries: bold, creamy, unapologetic flavor with a little Texas swagger.
Your Shrimp and Grits starts with the grits, because that’s the foundation. Texans know better than to rush grits—they need time, patience, and enough butter to make cardiologists nervous. As they simmer, they transform from tiny grains into a velvety base that feels like a warm blanket for your taste buds. Add cheese, add seasoning, and suddenly you’ve got grits that could convert a non‑believer.
Then come the shrimp. They hit the pan with garlic, spices, and attitude, turning glossy and fragrant in seconds. The pan sauce thickens into something rich enough to make you consider licking the spoon. When you spoon those shrimp over the grits, everything comes together like a Southern choir—each part good on its own, but downright heavenly when combined.
Historically, Shrimp and Grits became popular because it was affordable, comforting, and adaptable. You could feed a family without breaking the bank, and you could adjust the flavors depending on what you had on hand. Texans embraced it for the same reasons—and because it fits perfectly into our love for hearty, soulful dishes that make people close their eyes on the first bite.
My version keeps that tradition alive. It’s simple without being plain, rich without being heavy, and flavorful without needing a dozen ingredients. It’s the kind of dish that makes people think you spent hours cooking when you absolutely didn’t. It’s comfort food with confidence, Southern heritage with Texas personality, and proof that sometimes the best meals come from recipes that don’t try too hard—they just taste right.
Shrimp and Grits may have started on the coast, but in your kitchen, it’s found a new home—one with bigger flavors, louder seasoning, and a whole lot of Texas charm.
Shrimp and Grits Recipe
Shrimp and grits are a classic southern comfort food that's sure to have you coming back for more.
Ingredients
- 1 cup Water
- 1 cup Chicken Broth
- 1/2 cup Grits
- 3 oz Velveeta
- 4 tbsp Unsalted Butter
- 1 cup Sharp Cheddar Cheese (Shredded)
- 1 lb Shrimp (26/30 of Larger)
- 1 tsp Cajun Seasoning (For seasoning shrimp)
- 3 slices Bacon (Fried and chopped)
- 3 tbsp Bacon Fat (Reserved from frying bacon)
- 3 oz Smoked Sausage (I use Andouille)
- 1/3 cup Rotel Tomatoes
- 1 tsp Lemon Juice
- 2 cloves Garlic (Chopped fine)
- 1/4 cup Chicken Broth
Directions
- Step 1 Gather all your ingredients together and start frying your bacon.
- Step 2 Prepare 2 servings of grits according to the package instructions.
- Step 3 Season your shrimp with the Cajun seasoning.
- Step 4 When your bacon is done chop it up and set it aside.
- Step 5 When your grits are done, remove from heat and add butter and cheese. Stir until the butter and cheese are melted and combined. Set aside and keep warm.
- Step 6 In the same pan you fried your bacon in, with the bacon fat, fry your shrimp 1 minute per side. Put in a dish and set aside.
- Step 7 Returning to the same pan, add a little bacon fat if needed and add your sausage and saute about one minute.
- Step 8 Add your garlic and sauté the garlic until it just starts to brown.
- Step 9 Add your tomatoes, lemon juice and 1/4 cup of chicken broth and bring to a simmer.
- Step 10 Add the shrimp back in and toss until heated through. No more than a minute. You don’t want to overcook the shrimp. Remove from the heat.
- Step 11 Add half the grits to a shallow bowl and top with the shrimp and sauce. Garnish with chopped green onions and bacon. Serve immediately
